The first thing you need to do is to thoroughly read the recipe and double check the ingredients to make sure that you have all of the items you will need for your dessert. Open the pound cake and defrost according to the directions printed on the paper lid. Please keep the whipping cream chilled in the refrigerator until needed
Notice in the picture that there are a few different types of chocolate. You do not need to use them all, just a white chocolate and a dark chocolate for the best flavor but choose the best brands that you can afford.
For this project, I used the Bakers brand of chocolate because it is a product that most folks can purchase at the local grocery.
If you pick up the larger size of Pound Cake at the market, you might need more whipping cream. I believe that you will have enough berries, and you could make a little more semi-sweet Chocolate Ganache.
Wash and gently pat dry your strawberries. Depending on the size of the strawberries that you purchase, pick out about 8 berries of the prettiest to decorate the plate with at the end. Pick out 12 to 15 berries to slice and cut their green tops off. I like to cut a medium-size strawberry into 4 slices each. Set aside for a few minutes.
Slice the Pound cake into 3 equal slices (the length of the cake.) I like to cut the cake when it is partly frozen. It is easier to cut that way.
Notice the top of the cake in the picture. This often happens so don’t worry. I just gently slice of the high edges of the flaw. The chocolate that we pour over the cake later will cover up any problems.
Set your items aside.
To whip the whipping cream, you will need a large metal or glass bowl. I have found that sometimes the cream will not whip in plastic bowls, it goes straight to butter. That’s nice too, but we don’t want that today.
You also need a hand mixer.
Pour 1 1/4 cups of the chilled cream into the bowl and start whipping.
When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks.
Place the bottom cake layer on your serving plate.
If you are going to use a Liqueur wash (see optional variations at the bottom of the page), brush it on now.
Cover the cake layer with half of the whipped cream then a layer of strawberries.
Place the second layer on and repeat the steps.
Finish by placing the top layer on the cake.
If you need to smooth out a damaged top, slice the top edge of the cake to soften the rough edges.
Place the cake into the refrigerator to keep cool.
You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours.
It’s time to make the Ganache
On this cake I used two (2) different types of topping. You can use just one (1) topping, but more is better.
White Chocolate Ganache: To make the White Chocolate Ganache, unwrap or weigh 3 ounces of White Chocolate.
On a cutting board, finely chop the white chocolate and place in a cup, or as I prefer, a clean and dry, Pyrex measuring cup. It already has a convenient pouring spout.
Pour 1/4 cup of whipping cream over the chocolate in the cup and place in the microwave. Microwave for 15 seconds intervals and stir in between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more. Let the White Ganache sit on the counter to cool while you prepare the Semi-Sweet Chocolate Ganache.
Semi-Sweet Chocolate Ganache: Chop your dark chocolate and prepare it the same way you did the White Chocolate. You will use 2 ounces of the semi-sweet and 1 ounce of whipping cream.
Heat and stir in 15 second intervals until the Ganache is very warm. Stir the chocolate thoroughly and add more cream if you need to. You want the Ganache to pour like Maple Syrup.
When the White Chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the White Chocolate over the cake. Allow it to gently run off over the edge and make puddles of chocolate on the serving plate.
When the coating of White Ganache has hardened, gently pour the Semi-Sweet Chocolate Ganache over the top and allow it to flow over the edge to make little dark puddles of chocolate on top of the White Chocolate Ganache. If you want to, you can take a clean dry spoon and make little swirls on the top of the cake.
Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation.
Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile.
Check out Linda Stradley's web page onCooking with Edible Flowers.
Variations on the Cake:
I personally love the taste of a liqueur on a cake. The benefit is that the desserts flavor is almost always improved and the cakes texture is moister because of the added liquid. I advise that you use a pastry brush and brush at least 2 tablespoons of your chosen flavor per layer. With some flavors like a coffee liqueur you can be more generous.
On this cake, I like to use Kahlua or Tia Maria. Occasionally I will even use Amaretto. Open yourself up to new flavor combinations. An Orange liqueur would go very well with the strawberries and Rum wouldn’t be bad either. A neighbor suggested Peppermint Schnapps.
If you want to go non-alcoholic you could mix 2 tablespoons of Espresso Powder, 4 tablespoon very hot water, and 1 tablespoon of sugar together for your flavor wash. A light brushing of Lemonade or Limeade Concentrate would work well. There is also a world of flavors made by Torani Syrups and Da Vinci Syrups. They are referred to as coffee syrups or as soda syrups.
If your cake is using raspberries for the fruit, Amaretto would go very well. Do not forget Frangelico which is a Hazelnut Liqueur. If you love a licorice flavor, Galliano is a good choice. Are you daring enough to try Watermelon Flavor Syrup and Raspberries?
A cake that uses Blackberries would be delicious with a Framboise wash.
As to different filling options, make a white chocolate pudding and use that instead of the whipping cream. Make a Chocolate Mousse and use Raspberries for the fruit.
Have fun!
FAQs
Is strawberry shortcake American? ›
The sweet marriage of strawberries and shortcake, however, is a uniquely American innovation. It began in the mid-19th century when, with the proliferation of baking powder, shortcakes became popular. Americans started adding strawberries, which were abundant and seasonal, to their shortcake biscuits.
Where did strawberry cake come from? ›One of the earliest references of a strawberry cake recipe can be found in the journal Ohio Cultivator in 1845.
What kind of cake is strawberry shortcake made of? ›Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with juicy strawberries and stabilized whipped cream.
How to know when strawberry reduction is done? ›Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occasionally. Reduce for about 30 minutes. The strawberry sauce will be thick like tomato sauce. Allow the strawberry reduction to cool before placing it in an airtight container and refrigerating.
What is the difference between American and Japanese strawberry shortcake? ›Unlike American strawberry shortcake (which is made with biscuits), Japanese strawberry shortcake is made with light and airy white sponge cake layered with whipped cream and strawberries. It is incredibly light, creamy, and refreshing.
What does 🍰 mean? ›A slice of strawberry shortcake, layered with whipped cream and topped with a whole strawberry. Like the Birthday Cake, may be used to represent birthday celebrations or cake in general. Shortcake was approved as part of Unicode 6.0 in 2010 and added to Emoji 1.0 in 2015.
Is strawberry cake the same as Strawberry Shortcake? ›Strawberry Shortcake – This is not a cake or layer cake. It's a biscuit filled with whipped cream and strawberries. Looks like an English scone with cream and jam. Strawberry Cake – This usually has strawberries baked into the cake, and can be served with or without cream.
Who made the first strawberry cake? ›The earliest records of a strawberry cake can be found in an 1847 recipe in Miss Leslie's Ladies Receipt Book. But they were probably first made by Europeans using baking powder as a leavening agent and mixed with shortenings or butter, eggs, cream, a little sugar and flour.
What is Elvis Presley cake? ›An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.
What is another name for strawberry cake? ›Fraisier (Fraise means strawberry) is probably the most traditional French strawberry cake. There are different recipes for a fraisier. The most traditional one is made with a mousseline cream, which is a combination of pastry cream with butter.
Do you use pound cake or angel food cake for strawberry shortcake? ›
You can even use homemade or store-bought pound cake or angel food cake. Whichever you prefer, you'll spoon on strawberries macerated in sugar until they're juicy and dripping with syrup, and top it all off with whipped cream—and you'll call it strawberry shortcake.
How do you intensify strawberry flavor? ›Add a little sugar and salt! Wash your strawberries, cut them, and hit them with a pinch of salt and a couple good three-finger pinches of granulated sugar, give them a little tossy-toss, and watch them magically start to darken and get extra juicy.
What are the 4 stages of a strawberry? ›Strawberry development and ripening stages: 1-Flower (Inflorescence); 2-Unripe fruit; 3-Fruit with less than 3/4 of reddish surface; 4-Fruit with more than 3/4 (75%) of reddish surface; 5-Fully ripe fruit.
Is strawberry puree the same as strawberry syrup? ›Is Strawberry Syrup The Same As Strawberry Puree? No, the strawberry syrup is not the same as strawberry puree. Strawberry syrup is a thicker version of strawberry puree, while strawberry puree is made from fresh or frozen strawberries that have been mashed or blended into a smooth sauce.
What nationality is Strawberry Shortcake? ›The earliest known shortcake recipe dates back to 1588 from an old English cookbook. In the early 1600's the treat was made popular when William Shakespeare used the name Alice Shortcake in “The Merry Wives Of Windsor.”
What state is Strawberry Shortcake from? ›— Today, Governor Ron DeSantis signed Senate Bill 1006, designating the Strawberry Shortcake with natural Florida dairy topping as the official state dessert. The official designation is a tribute to Florida strawberry farmers who produce 75 percent of the winter strawberry crop in the United States.
Who invented Strawberry Shortcake? ›(AP) — Strawberry Shortcake — the character, not the dessert — is 40. Unveiled in 1979, Strawberry Shortcake has a local connection. Artist Muriel Fahrion, who created Strawberry Shortcake, is an Ohio transplant who has lived in Tulsa for three years.